by Judith Finlayson
Robert Rose Inc., February 2008
Steel-cut. Unrefined. Rough-and-tough do-gooders, whole grains have become the holy grail of healthy eating. Study after study has found whole grains to be high in anti-oxidants, fiber and good fatty acids. They are said to have the ability to lower the risk for cardiovascular disease, ward off cancer, aid in weight loss and impart those who eat them with many other benefits. But while just about everyone has heard of whole grains, making the most of them on menus can be a challenge.
The Complete Whole Grains Cookbook provides a primer on whole grains, covering everything from individual characteristics and information on how to buy and store them. Each recipe is accompanied by nutritional information, including nutrients per serving and a listing of which vitamins and minerals are part of the dish.
For those seeking to incorporate more whole grains into their offerings, this book offers a slew of ideas. Recipes like Chicken Paprikash with Wheat Berry Gravy, Best-Ever Buckwheat Burgers, and Moroccan-Style Couscous Stuffing are a few examples of how whole grains can add dimension and texture to any dish. It also provides a great introduction to some lesser-known examples such as quinoa, millet and sorghum.